¾ cup dried apricots, finely chopped

½ stick (2 oz) unsalted sweet cream butter

1 cup Billington’s Light Brown Muscovado Sugar or Wholesome Sweeteners Fair Trade Organic Light Brown Sugar

¼ cup water

1 teaspoon lemon juice

¼ cup heavy cream

Put the butter, sugar and water into a pan over a low heat until the sugar has dissolved completely.  

Bring to boil and cook until a little of the mixture can be rolled into a soft ball when dropped into cold water (238°F on a candy thermometer).

Remove from the heat and stir in the cream. Return to the heat and cook, stirring constantly until a little of the mixture can be rolled into a hard ball when dropped into cold water (250° F on a candy thermometer).

Remove from the heat and add the apricots, stirring well.